Mineral, vitamin concentrations and sensory properties of artificial and naturally flavoured yoghurts

A study on the mineral, vitamin concentrations and sensory properties of flavoured yoghurt was investigated using twelve litres (12L) fresh milk from Bunaji cows. The milk was clarified, homogenized, pasteurized at 80oC for 3minutes and 5% sucrose was added as sweetener and thereafter cooled to 42oC for inoculation. The milk was inoculated and divided into reconstituted commercial strawberry flavour (T1), fruit juices; coconut (T2), orange (T3) and pineapple (T4). Each flavourant was added at 200ml/litre and refrigerated for storage periods of 1, 7 and 14 days, thereafter subjected to evaluations. The completely randomized design in a 4x3 factorial arrangement was adopted. Results obtained showed that storage period had significant (p<0.05) effect on the mineral and vitamin concentrations. The mineral and vitamin concentrations were observed to be highest at day 7. Treatment effect revealed that treatments 2 and 4 had the highest phosphorus (0.32mg/100g) and sodium (87.89mg/100g) values respectively. Calcium (2.15mg/100g), Magnesium (1.20mg/100g) were highest in T3. Vitamins C and A were highest (2.13 and 2.85mg/100g) in T1, T2 and T1 respectively. The interaction effect showed significant (P<0.05) variations in the mineral and vitamins. The overall acceptability showed that orange and pineapple flavoured yoghurts were preferred by the consumers. Key words: Fermented milk, Nutritive, Sensory attributes, Synthetic, Natura

Growth performance and blood profile of weaned rabbits fed graded levels of Hevea brasiliensis seed meal as protein source

A ten-week investigation was undertaken to assess the incorporation of Hevea brasilliensis seed meal (RSM) as an alternative to soyabean meal (SBM) in rabbits’ feed. Sixty kit rabbits were distributed at random to four treatments diets and five rabbits replicate in a completely randomized design (CRD). The diets consistof a control diet (0% RSM) as well as three experimental diets,containing 25%, 50% and 75% RSM. Results showed that RSM affected (P 0.05) up to 50% SBM replacement, while feed conversion ratio (FCR) were similar (P > 0.05) across the replacement levels. The highest weight gain and best FCR were observed in diets containing 50% and 25% RSM respectively. The highest values of packed cell volume PCV), haemoglobin (Hb), white blood cells (WBC), mean corpuscular volume (MCV), and mean corpuscular haemoglobin (MCH), were noted in Diet 4 (75% RSM). The total protein increased with an increased level of RSM in the diet, while as RSM in the diet increased, the liver enzymes dropped. In conclusion, RSM could effectively replace 50% SBM as protein ingredient in growing rabbits’ diets

CARCASS INDICES AND MEAT QUALITY OF BROILER CHICKENS FED DIETS CONTAINING FORTIFIED FERMENTED CASSAVA STUMPz

This study investigated the nutritional and anti-nutritional components of non-fermented and microbe fermented cassava stumps using Aspergillus niger (ATCC 16404) strain in a solid substrate. The dried and milled cassava stumps were aseptically inoculated with Aspergillus niger (ATCC 16404) strain in a solid-state at substrates to water ratio 1.0:1.0 w/v and then incubated for 192 hours at room temperature. Samples were taken at 48 h interval for the proximate, minerals and anti-nutrients composition determination of the fermented cassava stumps. The experimental design employed was completely Randomized Design. The results showed that the fermentation media and the fermentation period significantly (P < 0.05) affected the nutritional and anti-nutritional components of the cassava stumps, as there was better enhancement of the by-product at higher fermentation period. The highest crude protein (CP), ether extract (EE), ash, and lowest crude fiber (CF) in fermented cassava stumps were obtained at 192 hours of fermentation with the following values CP 7.45%, EE 9.81% and ash 7.01%. A similar trend was also observed for mineral enhancement and anti-nutrient degradation. Conclusively, this study showed that solid-state fermentation using Aspergillus niger (ATCC 16404) strain can effectively enhance the nutritive value of cassava stumps which can help increase the feed resources for non-ruminant animals

Influence of dietary fatty acids and #alpha#-tocopherol on muscle tissue quality

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN018972 / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Impact of solid state fermented cassava stump and leaves on the production and egg quality of laying chickens

A 12-week experiment was conducted to assess the effects of replacing maize with graded levels of enhanced cassava stump (ECS) on the egg productivity and quality of chickens. Cassava leaves and stumps were fermented with the aid of Aspergillus niger (ATCC 16404) in solid state at room temperature (28.5oC) for 96 and 192 hours, respectively. Thereafter the fermented cassava stump was fortified with 5% fermented cassava leaves to make ECS. Four layer diets were formulated by replacing maize with ECS at 0, 20, 40 and 60% levels. The result showed that the proximate values of the cassava stump were enhanced by fermentation with 195.63, 59.17 and 118.33% increment in crude protein, ether extract and ash respectively. The egg production and quality were influenced (P 0.05) in the control group and diet that contained 40% ECS. The cost of feed decreased as the ECS increased in the diets. The eggshell index improved as ECS level increased in the diets, while the highest Haugh unit (HU) was observed in the diet containing 60% ECS. It was concluded that though the replacement of maize up to 60% by ECS gave better egg quality and economic benefit but for optimum performance, 40% ECS is recommended

Vitamina E no desempenho, características de carcaça e qualidade do presunto cozido de suínos Vitamin E on performance, carcass characteristics and quality of pig's cooked ham

O objetivo deste trabalho foi avaliar o efeito da vitamina E sobre o desempenho, características de carcaça e qualidade do presunto. Noventa e seis suínos foram submetidos aos seguintes tratamentos: controle, 100, 200 e 400 mg de vitamina E por kg de ração, fornecidas a partir de 116 dias antes do abate. Após o abate, as carcaças foram avaliadas, resfriadas, desossadas e o pernil foi removido para fabricação de presunto cozido. Análises dos teores de vitamina E e ácido tiobarbitúrico (TBARS) foram realizadas em amostras de pernil e de presunto. A média do ganho de peso foi 789,81 g por dia, do consumo 2.418 g por dia e da conversão alimentar 3,06. Os animais apresentaram 113,57 kg de peso vivo; 85,90 kg de peso de carcaça; 75,62% de rendimento de carcaça; 61,28 mm de profundidade de lombo; 23,16 mm de espessura de toucinho e 49,28% de carne magra. Amostras de presunto com suplementação de vitamina E apresentaram de 0,61 a 1,19 mg kg-1 de TBARS, contra 1,77 a 3,91 mg kg-1 de TBARS do controle. Dietas com 200 mg vitamina E por kg de ração reduziram os níveis de oxidação em 70% no presunto cozido e diminuíram a espessura de toucinho.<br>The objective of this work was to evaluate the effect of vitamin E on performance, carcass characteristics and cooked ham quality. Ninety-six pigs were submitted to the following treatments: control; 100, 200 and 400 mg of vitamin E per kg of diet; during 116 days before slaughter. After slaughter, pig carcasses were measured, chilled, deboned and ham sections were removed to produce the cooked ham. Samples of frozen and cooked ham were analysed in relation to vitamin E and thiobarbituric acid (TBARS) contents. Growth rate mean was 789.81 g per day, feed intake mean was 2,418 g per day and feed:gain ratio was 3.06. The carcass showed the following mean: 113.57 kg alive weight; 85.90 kg carcass weight; 75.62% carcass yield; 61.28 mm ham depth; 23.16 mm backfat thickness and 49.28% lean meat. The cooked ham samples with the best levels of vitamin E showed 0.61 to 1.19 mg kg-1 TBARS, against 1.77 to 3.91 mg kg-1 TBARS for the control. Levels of supplementation of 200 mg vitamin E per kg of diet reduce the oxidation levels up to 70% in cooked ham and decrease backfat thickness